Roasted Squash, Wild Rice and Jamón Ibérico Salad
Ingredients:
4 cups cubed butternut squash (1/2-inch cubes)
2 tbsp olive oil
1 tbsp chopped fresh thyme
1 tsp smoked paprika
1/2 tsp each salt and pepper
8 cups arugula
2 cups cooked wild rice
1 pkg (2.5 oz) Jamón Ibérico, torn
1/4 cup toasted chopped almonds
1/4 cup chopped dried apricots
Sherry Vinegar Dressing:
1 shallot, finely chopped
3 tbsp sherry vinegar
1 tsp honey
1/2 tsp Dijon mustard
1/4 tsp each salt and pepper
1/3 cup olive oil
Directions:
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Serves: 6
Preheat oven to 375ºF. Toss together squash, olive oil, thyme, paprika, salt and pepper. Spread on parchment paper– or foil-lined baking sheet; bake for 35 to 40 minutes or until golden and fork- tender. Let cool; toss with arugula, wild rice and Jamón.
Sherry Vinegar Dressing: Whisk together shallot, vinegar, honey, mustard, salt and pepper; slowly whisk in oil.
Drizzle dressing over salad; toss to coat. Sprinkle with almonds and dried apricots.
Tip: To cook wild rice, place in sieve and rinse. Transfer to saucepan; pour in enough cold water to cover by about 2 inches. Bring to boil; simmer, uncovered, for 45 minutes to an hour or until tender. Let cool.